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curry
- Thread starter philh
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Amity Island
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- Type 1
Me too! Been trying for about 20 years, only once got anywhere near to anything genuine. An Asian friend once gave me her family recipe but it still didn't turn out as well as it should. The family owned curry house I've been going to for years has like proper succulent tender and stewed chicken, cooked from scratch, in the proper way, bursting with flavours so big your eyes water and your tongue stands to attention. Ginger, garlic, onion, big pieces of cinnamon, fresh coriander and chili . Not these fake restaurant paste based attempts you get at most restaurants and supermarkets throughout the UK. Chickpea, lamb, spinach and potato, ochre, cauliflower and potato, fish, dhal and a chapatti to help it all down.
trophywench
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I have to say, not keen on the consistency of okra personally. Love aloo gobi! To make a proper curry I'm afraid it can literally take all day
Yes, I've done it too years ago, first access exactly which spices you need, buy them whole from a proper Indian shop) measure accurately and dry fry. When cool, grind. Dice several onions and sweat for half an hour-ish in ghee (or just unsalted butter if you haven't prepared any ghee) Prepare the chicken, either joint it or dice the meat, flash fry in a couple of spoons of left over ghee but only to seal the outside of it, NOT to cook it through. You'll then need whatever prepared stock is needed in the recipe in a saucepan, add the spices meat, onions and whatever other veg and other ingredients are needed, bring up to a boil quickly, then simmer for a few hours with a tight fitting lid on the pan.
Hence I'd be much more likely to ring for a take away.
Some of Sharwoods curry sauces are OK, but in Pataks the raw chilli powder tang is not to my taste at all - you don't get that when you fry and grind yourself. Handily I used to have a coffee grinder attachment to my liquidiser and as we didn't ever grind our own coffee, the only things it ever got used for was grinding spices and making breadcrumbs!
Yes, I've done it too years ago, first access exactly which spices you need, buy them whole from a proper Indian shop) measure accurately and dry fry. When cool, grind. Dice several onions and sweat for half an hour-ish in ghee (or just unsalted butter if you haven't prepared any ghee) Prepare the chicken, either joint it or dice the meat, flash fry in a couple of spoons of left over ghee but only to seal the outside of it, NOT to cook it through. You'll then need whatever prepared stock is needed in the recipe in a saucepan, add the spices meat, onions and whatever other veg and other ingredients are needed, bring up to a boil quickly, then simmer for a few hours with a tight fitting lid on the pan.
Hence I'd be much more likely to ring for a take away.
Some of Sharwoods curry sauces are OK, but in Pataks the raw chilli powder tang is not to my taste at all - you don't get that when you fry and grind yourself. Handily I used to have a coffee grinder attachment to my liquidiser and as we didn't ever grind our own coffee, the only things it ever got used for was grinding spices and making breadcrumbs!
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I recently broke Jane’s old spice-grinding coffee attachment while making small amounts of gram flour from dried chick peas
We used to love those long weekend curry creations in our early years. Pestle and mortar will have to do for me from now on. I’ve always found Madhur Jaffrey recipes inspiring and a good balance between effort and end result 🙂
Let us know how it goes @philh 🙂
Will you be opting for cauli ‘rice‘?
trophywench
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I had Madhur Jaffray's book too! Most interesting bits about her life and (even in India!) the multi-faith school she attended, with all the girls swapping bits of their own lunch pails no matter whether their particular family's religion and hence their upbringing, was strictly vegetarian or what ! And her instructions about inspecting Basmati rice very well first, to ensure anything not supposed to be there (eg pebbles, weeds and dust etc from the paddy fields) was removed before you commenced rinsing it multiple times prior to even thinking about cooking it.
You could still buy it in sacks from the Indian supermarkets in Handsworth then (early 1970s) - it was only getting it in smaller quantities than a sackful, that was the problem! TG for Waitrose.
You could still buy it in sacks from the Indian supermarkets in Handsworth then (early 1970s) - it was only getting it in smaller quantities than a sackful, that was the problem! TG for Waitrose.
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